Lesson 1:

Uses of Kitchen Tools, Equipment and Paraphernalia

INTRODUCTION

Commercial cooking is preparing & cooking food for others for sale like in restaurants, school canteen, and cafeteria. It is the outcome of the man’s demand for food that is readily available & the fast-changing phases of his/her lifestyle.

Any cook should be familiar with the correct kitchen tools, equipment, and paraphernalia and they are made of different materials, and has certain advantages and disadvantages. The cooking requires specific tools, equipment & paraphernalia for proper & efficient preparation of food. Every tool and equipment are designed for a specific function in the kitchen.

Objectives:

At the end of the lesson the student should be able to:

1. identify the types of kitchen tools, equipment, and paraphernalia;

2. use appropriate kitchen tools, equipment, and paraphernalia properly; and

3. value the importance of using appropriate kitchen tools, equipment, and paraphernalia.

Let's Try This!

Keep in Mind

Cooking Materials

Ceramic and heat-proof glass

Used especially for baking dishes, casseroles, and measuring cups. Glass and ceramic conduct the heat slowly and evenly.

Aluminum

The best for all around use. It is the most popular, lightweight attractive and less expensive materials

Glass

Good for baking but not practical for top or surface cooking.

Cast Iron

Sturdy but must be kept oiled to avoid rusting.

Teflon

A special coating applied inside of aluminum or steel pots and pans. It prevents food from sticking to the pan.

Stainless Steel

The most popular material used for cooking, but it is more expensive.

KITCHEN Materials

Double boiler

Used when temperature must be kept below boiling, such as for egg sauces, puddings, and to keep food warm without overcooking.

Baster

Handy for returning some of the meat or poultry juices from the pan, back to the food.

Colanders

Also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or tin contents.

Cutting board

A wooden or plastic board where meat and vegetables can be cut.

Emery boards/ sharpening steel

Used to sharpen long knives

Garlic Press

A kitchen tool which is specifically designed for the purpose of pulping garlic.

Cans, bottles, and cartons opener

Used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.

Dredgers

Used to shake flour, salt, and pepper on meat, poultry, and fish.

Funnel

Used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic.

Graters

Used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese.

Kitchen shears

Practical for opening food packages, cutting tape or string or simply to remove labels or tags from items.

Handy Poultry and roasting tools

This tool makes it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart.

Rotary eggbeater

Used for beating small amount of eggs or batter.

Seafood serving tools

Make the task of cleaning seafood and removing the shell much easier.

Spatula

Used to level off ingredients when measuring, and to spread frostings and sandwich fillings.

Pasta spoon or server

Used to transfer a little or a lot of pasta to a waiting plate, without mess.

Potato masher

Used for mashing cooked potatoes, turnips, carrots, or other soft, cooked vegetables.

Serving spoons

Are utensils consisting of a small, shallow bowl on a handle used in preparing, serving, or eating food.

Soup ladle

Used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods.

Serving tongs

Enables you to easily grab and transfer larger food items, poultry, or meat portions.

Spoons

Are kitchen utensils that are used for several purposes, such as stirring, serving, and transferring food.

Two-tine fork

Used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking. This is made of stainless steel and with heat-proof handle.

Temperature scales

Used to measure heat intensity. Different thermometers are used for different purposes in food preparation – for meat, candy, or deep-fat frying.

Whisks

Used for blending, mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups.

Wooden spoons

Used for creaming, stirring, and mixing. They should be made of hard wood.

Scraper

A rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers.

MEaSURING TOOLS

Measuring cups and spoons

Used to measure solids and dry ingredients, such as flour, fat, and sugar.

Household scales

Used to weigh large quantity of ingredients in kilos, commonly in rice, flour, sugar, legumes or vegetables and meat up to 25 pounds.

Graduated measuring glass

Commonly made up of heat-proof glass and transparent so that liquid can be seen.

Portion scales

Used to weigh serving portions from one ounce to one pound.

Scoops or dippers

Used to measure serving of soft foods, such as fillings, ice cream, and mashed potato.

KITCHEN EQUIPMENT

Refrigerator/freezer

necessary in preventing bacterial infections from foods.

Oven

A chamber or compartment used for cooking, baking, heating, or drying.

microwave oven

A very popular kitchen device that heats and cook food using microwave radiation in the electromagnetic spectrum in a very quick time and maintain the nutrients in food.

Blender

Used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food.

Auxiliary equipment

Like griddles, tilting skillets, broilers/grills, steamers, coffee makers, deep-fat fryers, wok, crockery, cutting equipment (meat slicer, food choppers, and grinders.

ASSESS WHAT YOU LEARNED

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